Red Chile Shredded Chicken Tacos. How to win over your man's stomachand steal his heart #SundaySupper
Simply Healthy Family
Simply Healthy Family
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  • 4 big
  • 2 cans El
  • 3 cups Can
  • 20 corn tortillas
  • 1 small yellow onion
  • 10 minutes if frozen, 7 if thawed. Let pressure come down by removing from heat. Boil chicken for 15-18 minutes if you don't have a pressure cooker. Remove chicken breasts and place in a Kitchen Aide Mixer (or similar) with the cookie dough attachment. (see my post here on this neat little trick on how to shred chicken in 30 seconds).
  • 3 tablespoons oil to pot, let heat for a few minutes then add chopped onion. Cook for 5 minutes until golden brown and translucent. Add shredded chicken to pot and toss to coat. Let sit for 5 minutes, toss and cook a few minutes more. Pour in El Pato chile sauce and toss to coat. Cook a few minutes till heated through. Meanwhile, in a small sauce pot, heat 1/2 of the oil over medium high heat. Using tongs and a fork, carefully place tortillas, one at a time into the pot of oil. Using the tong and fork shape them into tacos. Remove from oil when golden brown and crispy. Place on a pile of paper towels to drain. Scoop chicken into taco shells, garnish as you please. Manly Starters:BBQ Chicken Nacho by Country Girl in The Kitchen



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